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Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying

Terenzio Bertuzzi1, Annalisa Mulazzi1, Silvia Rastelli1

  • 1a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|August 28, 2018
PubMed

Keywords:
Acrylamideexpansion by fryingpotato snacks

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